Orzo with Asparagus or peas is an easy recipe that can be altered to suit the meal you plan to serve it with. I have successfully used beef broth in place of chicken broth for beef based main dishes. I have changed out vegetables without an issue as well. You could even add some protein and turn it into a one pot main dish.
This version of orzo looks like you worked hard and kind of reminds me of risotto without all the hard work. When I think of risotto I hear Gordon Ramsey in the background talking about incompetence. His shows may have scarred me for life and scared me away from ever attempting to make risotto. I’ll stick to orzo.
Orzo is a versatile dish and one that would be great for new cooks to experiment with. Just be sure to stay with it the first few times you make it so that you don’t let it sit too long in the pan without liquid. The pasta will stick to the bottom of the pan and start to burn. After making this a few times you will have a feel for how long you can leave it unattended.
In a skillet, melt butter over medium high heat. Once melted, add orzo and toss to coat with butter. Continue to cook, stirring frequently over medium-high heat until at least half of the orzo is lightly browned.
Add 1 can condensed broth. Reduce heat to low and cover. Uncover and stir every couple of minutes, recovering after stirring. When liquid is mostly absorbed into the pasta, add the other can of condensed broth. Uncover and stir every couple of minutes, recovering after stirring. If more liquid is needed, add water 1/2 cup at a time, covering and simmering as previously until pasta is cooked to your preferred tenderness.
When pasta is done, toss in asparagus or peas. Recover pan and allow the heat from the pasta to cook the chosen vegetable.